SO2 Management During Barrel Aging

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This year I was pretty diligent in checking SO2 levels in our barrels. We use powder mixed in the topping off wine. Pour it in and give it a good swirl with a stirring stick.

After malolactic I hit them both with 50 PPM. I checked it about every 4 months and the free SO2 level had dropped to 10-15 PPM. At that point I added whatever amount was recommend based on the PH.
 

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